Recipe: Tracy Obolsky's Pink Pepper Pavlova With Grilled Cherries
Prep Time:
30 minutes
Cook Time:
3 hours
Servings:
8 servings
Ingredients
  • 3 large egg whites, at room temperature
  • ¼ cup, plus 2½ tablespoons, granulated sugar
  • ¾ cup sifted confectioners' sugar
  • 1 teaspoon ground pink peppercorns
  • ¼ teaspoon kosher salt
  • 1½ cups heavy cream
  • 1½ tablespoons granulated sugar
  • ½ teaspoon vanilla paste
  • Pinch of kosher salt
  • 1 quart pitted whole sour cherries or strawberries, hulled
  • 1 tablespoon granulated sugar
  • 1 teaspoon dark brown sugar
  • Pinch of kosher salt
Directions
  1. Make the pavlova: Preheat the oven to 200° and line a rimmed baking sheet with parchment paper or a silicone mat. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed. When the whites start to look foamy, gradually add the sugar, 1 tablespoon at a time. Continue to mix the whites after the sugar has been added until the meringue holds medium-stiff peaks. Fold in the sifted confectioners' sugar, pink peppercorns and salt carefully, so as not to deflate the meringue. Spread the meringue into an 8-inch circle on the prepared sheet pan. Bake until completely dried out, 2½ to 3 hours. Remove from the oven and let cool.
  2. Make the whipped cream: In a large bowl, whisk together all the ingredients until the mixture holds medium peaks. Chill until ready to assemble the pavlova.
  3. Make the grilled cherries: Toss the cherries, both kinds of sugar and salt until well coated. Grill over medium-high heat in a grill basket, tossing every 45 seconds, until the cherries start to color slightly and release their juices, 3 to 5 minutes. Transfer the cherries to a bowl and let them cool.
  4. Top the cooled pink peppercorn pavlova with the whipped cream and the grilled cherries, then serve.